Read Online The Café Spice Cookbook: 84 Quick and Easy Indian Recipes for Everyday Meals by Hari Nayak - Free Book Online Page B
Authors: Hari Nayak
Tags: Cookbooks; Food & Wine, Quick & Easy, Cooking by Ingredient, Asian, Regional & International, Herbs; Spices; Condiments, Indian
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1-in (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F (160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. Deep-fry the samosa in batches, turning frequently, until golden brown and crisp. Remove them with a slotted spoon and drain on paper towels. Serve hot or at room temperature.
Green Pea Soup Matar Shorba
For a comforting starter or simple meal on a cold day, try a bowl of warm pea soup. This soup can provide several benefits as part of an overall balanced diet. It is high in fiber, a great source of essential minerals and vitamins, and also has some contribution to weight loss, if some study reports are to be believed. The soup tastes great when made with fresh green peas that are in season, but when made with frozen peas, it tastes just as delicious.
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
2 tablespoons butter
2 cups (200 g) fresh green peas shelled
2 cups (100 g) packed fresh spinach leaves, washed and chopped or ¾ cup (150 g) frozen chopped spinach, thawed
1 tablespoon chopped fresh mint leaves
2½ cups (625 ml) water or vegetable stock
1 cup (250 ml) cream
Salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon sugar
¼ teaspoon nutmeg powder
¼ teaspoon Café Spice Garam Masala (page 22 )
Juice of ½ lime
Melt 1 teaspoon of the butter in a large saucepan over medium heat add the green peas, spinach, and mint and cook for 30 seconds. Add the water or vegetable stock and bring it to a boil. Lower the heat and simmer covered for 25–30 minutes. Remove from the heat and let it cool. Using a table top or a hand blender, purée the mixture until very smooth. Pass it through a strainer for a smooth texture.
Melt the remaining butter in a large saucepot over medium heat, add the strained pea soup, cream, salt, black pepper, sugar, nutmeg, and Garam Masala. Bring to a boil, simmer for 2 minutes, and then remove from the heat. Add the lime juice before serving. Serve hot.
Red Kidney Bean Dal Rajmah
This dish is extremely popular, not just in northern India, but elsewhere as well. It is a very popular weekend brunch dish, often served with plain rice. The consistency of this dish can be thicker, for scooping with roti bread or even whole grain tortillas or made thinner to serve over rice and eaten like a stew. Serve Rajmah with Simple Rice Pilaf (page 120 ), Chopped Vegetable Salad (page 43 ), and your favorite pickle.
Serves 4
Prep time: 15 minutes plus 8 hours soaking time if using dried kidney beans
Cook time: 55 minutes (1 hour 20 minutes if using dried kidney beans)
2 cups (350 g), dried red kidney beans, soaked overnight and drained, or two 15½-oz (439-g) cans kidney beans, rinsed and drained
½ cup (100 g), split black gram (urad dal), soaked overnight and drained
10 cups (2.5 liters) water plus ½ tablespoon salt for cooking the dried beans
½ cup (125 ml) oil
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 large onion (about 8 oz/250 g), minced
4 tablespoons Ginger-Garlic Paste (page 22 )
3 fresh green chili peppers, minced
3 large tomatoes (about 1½ lbs/750 g), minced
3 teaspoons ground coriander
2 teaspoons Asian red chili powder or cayenne pepper
Salt, to taste
2 teaspoons Café Spice Garam Masala (page 22 )
4 tablespoons chopped fresh coriander leaves (cilantro)
2 tablespoons butter (optional)
If using dried kidney beans, bring the soaked and drained beans, split black gram, water, and salt to a boil in a large saucepan. Reduce the heat to low, cover, and simmer until the beans are tender, about 45–50 minutes. Drain the beans, but reserve the cooking liquid. Set aside.
Heat the oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the cumin seeds and fennel seeds. Let them sizzle for 10 seconds. Add the onion and cook, stirring frequently, until soft and starting to brown, about 5 minutes. Add the
Green Pea Soup Matar Shorba
For a comforting starter or simple meal on a cold day, try a bowl of warm pea soup. This soup can provide several benefits as part of an overall balanced diet. It is high in fiber, a great source of essential minerals and vitamins, and also has some contribution to weight loss, if some study reports are to be believed. The soup tastes great when made with fresh green peas that are in season, but when made with frozen peas, it tastes just as delicious.
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
2 tablespoons butter
2 cups (200 g) fresh green peas shelled
2 cups (100 g) packed fresh spinach leaves, washed and chopped or ¾ cup (150 g) frozen chopped spinach, thawed
1 tablespoon chopped fresh mint leaves
2½ cups (625 ml) water or vegetable stock
1 cup (250 ml) cream
Salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon sugar
¼ teaspoon nutmeg powder
¼ teaspoon Café Spice Garam Masala (page 22 )
Juice of ½ lime
Melt 1 teaspoon of the butter in a large saucepan over medium heat add the green peas, spinach, and mint and cook for 30 seconds. Add the water or vegetable stock and bring it to a boil. Lower the heat and simmer covered for 25–30 minutes. Remove from the heat and let it cool. Using a table top or a hand blender, purée the mixture until very smooth. Pass it through a strainer for a smooth texture.
Melt the remaining butter in a large saucepot over medium heat, add the strained pea soup, cream, salt, black pepper, sugar, nutmeg, and Garam Masala. Bring to a boil, simmer for 2 minutes, and then remove from the heat. Add the lime juice before serving. Serve hot.
Red Kidney Bean Dal Rajmah
This dish is extremely popular, not just in northern India, but elsewhere as well. It is a very popular weekend brunch dish, often served with plain rice. The consistency of this dish can be thicker, for scooping with roti bread or even whole grain tortillas or made thinner to serve over rice and eaten like a stew. Serve Rajmah with Simple Rice Pilaf (page 120 ), Chopped Vegetable Salad (page 43 ), and your favorite pickle.
Serves 4
Prep time: 15 minutes plus 8 hours soaking time if using dried kidney beans
Cook time: 55 minutes (1 hour 20 minutes if using dried kidney beans)
2 cups (350 g), dried red kidney beans, soaked overnight and drained, or two 15½-oz (439-g) cans kidney beans, rinsed and drained
½ cup (100 g), split black gram (urad dal), soaked overnight and drained
10 cups (2.5 liters) water plus ½ tablespoon salt for cooking the dried beans
½ cup (125 ml) oil
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 large onion (about 8 oz/250 g), minced
4 tablespoons Ginger-Garlic Paste (page 22 )
3 fresh green chili peppers, minced
3 large tomatoes (about 1½ lbs/750 g), minced
3 teaspoons ground coriander
2 teaspoons Asian red chili powder or cayenne pepper
Salt, to taste
2 teaspoons Café Spice Garam Masala (page 22 )
4 tablespoons chopped fresh coriander leaves (cilantro)
2 tablespoons butter (optional)
If using dried kidney beans, bring the soaked and drained beans, split black gram, water, and salt to a boil in a large saucepan. Reduce the heat to low, cover, and simmer until the beans are tender, about 45–50 minutes. Drain the beans, but reserve the cooking liquid. Set aside.
Heat the oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the cumin seeds and fennel seeds. Let them sizzle for 10 seconds. Add the onion and cook, stirring frequently, until soft and starting to brown, about 5 minutes. Add the
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